Shrimp Fried Rice

5  cups		Brown Rice, cooked, cold
24  ounces		raw shrimp
4		eggs
3  tablespoons		Tbs vegetable oil
1/2  teaspoon		salt
1  teaspoon		corn starch
1  teaspoon		Tbsp butter
1-1/2  teaspoons		Sesame Oil
3  tablespoons		Low Sodium Soy Sauce
10  ounces		frozen green peas
1  cup		Scallions - Fresh, Chopped
1/2  teaspoon		Ground Black Pepper

Tip: For nutritional information on all the ingredients in Shrimp Fried Rice just click on each ingredient name. Then adjust the serving size for any Shrimp Fried Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook rice, cool and refrigerate until cold, grains easily separated
Clean shrimp, season with salt, pepper; add cornstarch, coat thoroughly and set aside 10 minutes before use
Clean and chop scallions; put peas in colander, rinse and set aside
Scramble 4 eggs, cook on medium heat in pan coated with butter, set aside in dish
Heat very large skillet on high until water beads, add 2 Tbsp oil; add shrimp and cook until no longer opaque; put into dish and set aside
Wipe out pan with paper towel; add 1Tbsp oil and sautee onions until fragrant; add rice and stir thoroughly; Add shrimp, continue to stir; Add 2 Tbsp soy sauce; stir completely before adding eggs and peas. Add Sesame oil and stir continuously, rice should sizzle. You can add the additional soy sauce (even a 4th if you want). When rice is really hot, you can remove from heat and cover the pan or transfer rice into serving bowl and serve.